Hi all......I have been working on my pizza dough for at least 10 years. Originally from Jersey, moved to Texas and could not find a good thin crust pie so I started making my own, initially following the guidance of Peter Reinhart "American Pie." My experiments evolved to Caputo 00, KABF, yeast, sugar, salt and ice water. Recently I ate at a restaurant in Breckenridge and totally enjoyed their crust. I asked what kind of flour they used and they told me High Power, High Gluten ConAgro flour.
I am hoping someone on this forum can give me a recipe using the ConAgro flour. I am wondering if I can use my existing recipe, substituting ConAgro for the 00 and bread flours?
Thanks for any suggestions!